Monday, September 11, 2006
This is my very favorite Apple Pie recipe! Fall seems like a perfect time to share it!
Pat-in-the-Pan Oil Pastry: (Betty Crocker Cookbook)
1 1/3 c. all purpose flour
1/3 c. oil
2 Tbsp. cold water
Mix together with a fork, press into sprayed pie plate. Pour one quart-size jar pie filling into crust.
Pie Filling: (Better Homes & Gardens Home Canning Cookbook)
3 1/2 c. sugar
1 c. cornstarch
3 tsp. cinnamon
2-3 drops yellow food coloring
5 1/2-6 lbs. apples, peeled, cored, and sliced
In a large saucepan blend the first three ingredients and 1 tsp. salt. Stir in 8 c. water; cook and stir till thickened and bubbly. Add food coloring. Pack apples into hot quart size canning jars, leaving 1 inch headspace. Fill with hot syrup, leaving 1/2 inch headspace. Use spatula to help distribute syrup. Adjust lids and process in boiling water bath for 20 minutes. (Add one minute for each 1,000 feet above sea level.) Makes 6 quarts.
Crumb Topping: (Betty Crocker Cookbook)
1 c. all-purpose flour
1/2 c. brown sugar
1/2 c. firm stick margarine or butter
Cut together until crumbly. Spoon over apples. Bake at 350 for 45-60 minutes (put a tray underneath pie plate to catch drips). Serve warm with vanilla ice cream!